Chickpea and Rosemary Soup with Sizzled Chorizo
Photography by Aaron McLean.
You can use either a smoked or plain paprika in this soup. Smoked paprika will give a richer tasting soup that works well with the chorizo, but both are delicious.
Serves: 4–6
INGREDIENTS
2 tablespoons olive oil
1 onion, thinly sliced
1 carrot, diced
1 large potato, peeled and diced
2 cloves garlic, crushed
1 tablespoon finely chopped rosemary
½ teaspoon each ground turmeric and smoked paprika
¼ teaspoon ground cinnamon
2 x 400 gram tins cooked chickpeas, drained and rinsed, 1 cup set aside for the topping
5 cups chicken or vegetable stock
1 tablespoon lemon juice
sea salt and freshly ground pepper
Topping
3 tablespoons olive oil
1 cured chorizo sausage, diced
½ teaspoon ground smoked paprika
2 tablespoons chopped flat-leaf parsley
METHOD
Heat the olive oil in a large saucepan and add the onion, carrot, potato, garlic and rosemary and season generously. Cover and cook until the vegetables are tender, stirring occasionally and adding a splash of water if the potato starts to catch on the bottom of the saucepan.
Add the spices and chickpeas and cook for 1 minute. Add the stock, season and simmer for 10 minutes.
Let the soup cool a little then blend in a food processor until smooth. Do this in batches. Tip back into the saucepan and reheat before serving.
Topping: Heat the olive oil in a sauté pan and cook the chorizo, paprika and the reserved chickpeas until lightly golden. Add the parsley and sizzle for a few seconds.
To serve: Stir the lemon juice into the soup and ladle into warm bowls. Top with the chorizo and chickpeas and drizzle with some of the oil left in the pan.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!